July 4, 2018

It’s been in the 90s for days now. I know this is just how summer is for a lot of people, but it’s rare here in Vermont, AKA the frozen north. Usually we have eggs, greens, toast and maybe some sweet potato hash for breakfast, but right now I have no interest whatsoever in cooking hot food or eating it. For the last week we’ve been relying on smoothies for breakfast. I was sure my toddler would be excited to have this chocolate peanut butter treat for breakfast, but he is not into it, go figure. Instead he prefers this more traditional recipe: – hand full of baby spinach

– 1/3 cup plain yogurt

– 1/2 cup water

– 1/2 a ripe banana

– 1/4 cup frozen wild blueberries

He doesn’t drink all that at once, so I make the extra into popsicles for the afternoon, or as he calls it “Mo Ice Cream.” It’s been a great way to help a cranky toddler cope with the heat.

For as for the adults, we are very happy to have this delicious creamy treat for breakfast!

Here’s a quick little video to demonstrate how incredibly simple this is, and to show off the creamy texture of the finished product:

– 2 frozen bananas (as soon as bananas start getting overripe I peel them and throw them in a container in the freezer)

– 1 1/2 cups milk (you can use any milk you’d like, we use whole dairy milk, because Vermont)

– 4 Tablespoons Trader Joes Chocolate Hemp Protein Powder ( you could use other chocolate protein powders, I really like the Orgain one too)